Make every day your birthday with this cheesecake recipe! Nothing beats a velvety and creamy easy birthday cheesecake that tastes just like your favorite childhood cake!
Cheesecake is one of my favorite desserts. It is the one dessert I have a hard time saying no to.
Normally, I don't like a lot of fanfare for my birthday, but this easy birthday cheesecake is a wonderful way to celebrate and share with everyone
What is birthday cheesecake?
It is a cake batter cheesecake made with my absolute favorite cheesecake recipe with added funfetti cake batter plus extra sprinkles, because there is no such thing as too many sprinkles!
It's the perfect fusion of birthday cake and cheesecake with an irresistible golden Oreo crust. Basically, it's the sort of cheesecake you can only make every once in a while because there is a good chance you'll accidentally eat the entire thing at once.
Ingredients you'll need
You don't need a ton of ingredients to make this cake batter cheesecake, which I absolutely love. Chances you might already have the ingredients around!
- Cream cheese - The main ingredient! It gives the cheesecake its creamy, tangy flavor. You should use full-fat block cream cheese. Reduced-fat or whipped versions will not work in this recipe.
- Sour cream - This adds more creaminess and tang, while also helping to get the cheesecake a velvety texture. You can use plain nonfat Greek yogurt - no other types of yogurt will work.
- Eggs - We use the eggs to add liquid to the batter as well as act as a binder.
- Granulated sugar - This adds sweetness to the recipe. You can use a sugar alternative, but make sure to adjust the amount you use as most sugar alternatives require less to get the same amount of sweetness.
- Cake mix - The boxed cake mix gives the cheesecake a cake batter flavor. You can use funfetti, yellow cake, or white cake mix.
- Extract - Vanilla is a must - I recommend pure vanilla extract for a nice vanilla flavor. If you want something that reminds you more of the cake you had as a kid, use the clear imitation vanilla extract OR cake batter extract.
- Golden Oreos - These make up the crust of the cheesecake, It adds so much flavor! You can use any Oreos you have around as long as the flavor matches well with the cake batter. Or you can opt for the traditional graham cracker crust.
- Unsalted butter - This is to add flavor and act as a binder for the crust.
Tools you'll need
If you do a bit of baking, you will probably already have all of the tools needed to make this super easy birthday cake cheesecake.
- Mixer - You can use a stand or hand mixer. But if you don't have either, some elbow grease will get you where you need to be.
- Food processor - This is optional to break up the golden Oreos. You can also use a blender, or even keep them in a bag and crush them with a rolling pin.
- Springform pan - I recommend using an 8-inch or 9-inch pan.
- Aluminum foil - This is to wrap around the outside of the springform pan. I do this because otherwise water can leak into the pan when you use a water bath.
- Oven - To bake your cheesecake
Expert tips for making the best cheesecake
- Use room temperature ingredients - In order to get the smoothest birthday cheesecake and get everything blended to a perfectly velvety consistency, you need all your ingredients to be at room temperature.
- Do not over bake - Over baking leaves you with a tough, rubbery cheesecake that is just a bummer to eat. Your cheesecake is done when the sides are set, but the middle is still jiggly like jello!
- Don't skip the water bath. It allows for even, slow heat distribution which gives you a creamy, smooth final texture. The steam also helps prevent the top from drying out and cracking.
- Don't keep checking in on the cheesecake - Opening the oven door will drop the temperature of the oven which can ruin the texture of the cheesecake as it cooks.
- Be patient! - This is key for the best cheesecake. Allow the cheesecake to slowly cool down, and then wait until the cheesecake is fully chilled in the refrigerator before cutting. This will get you the most amazing consistency you can't resist.
Tips to prevent a cracked cheesecake
- Don't overbeat the batter - Beating the batter, especially once the eggs are added. This is because air bubbles will form and become trapped in the batter and create cracks while baking. I recommend beating the eggs in a bowl, and mixing them in slowly at the end just before you add the cake mix.
- Don't skip the water bath - The water bath allows the cheesecake to slowly rise in temperature and stay at a nice constant temperature when baking is finished. It also creates a wonderfully steamy environment that nicely sets the top and helps to prevent cracks.
- Don't throw open the oven door - Sudden temperature drops wrecks havoc on the cheesecake and will always make the cheesecake want to crack. If you want to check for doneness, open the oven door slowly and only just enough for you to give it a little jiggle. When you are done baking, Turn off the heat, and leave the oven door open just a crack for 2 hours before removing the birthday cheesecake from the oven. I use a wooden spoon to make sure the oven doesn't accidentally close.
- Cracks aren't the end of the world! - Even if your cheesecake does have a crack, it will still be delicious! Plus, you can cover it up easily.
Crust - You can change up the crust for a quick and easy variation. A classic graham cracker crust is amazing. Or you can use chocolate cookies, vanilla wafers, sugar cookies, or even sugar cookie dough.
Sprinkles - You can change things up with the colors and kinds of sprinkles you use. Try homemade sprinkles to really customize the cheesecake for the occasion.
Cheesecake must be stored in the refrigerator in an airtight container. It should last for up to a week this way. You can freeze the cheesecake in an airtight container for up to a month. Thaw in the refrigerator overnight. You should always make sure the cheesecake is completely cooled before storing in the refrigerator or freezer.
The edges of the cheesecake will be completely set. The center will still jiggle, but not so much that it looks almost watery.
Recipes you'll also love
First, you need to check out my Oreo cheesecake crust recipe before you make this birthday cheesecake. If you love cookie dough, you'll love my mini cookie dough cheesecakes (which can also be made in a regular 8-inch springform pan). Lemon lovers will adore this lemon meringue cheesecake and this no-bake lemon cheesecake. Caramel lovers will love this caramel nut cheesecake and this salted caramel cashew cheesecake! If you love Oreos, this no-bake Oreo cheesecake is a must! Cake batter lovers will enjoy my birthday cake ice cream, edible cake batter cookie dough, and cake batter milkshake, and cake batter frosting!
For the Crust
- 25 Oreos
- 4 tablespoons unsalted butter melted
- pinch of salt optional
For the Cheesecake
- 16 ounces full fat cream cheese room temperature
- 1 cup granulated sugar
- 2 cups full fat sour cream room temperature
- 3 large beaten eggs room temperature
- 1 cup cake mix*
- ¼ cup sprinkles
- 1 tablespoon vanilla extract
- Make the crust. Crush the Oreos until they are crumbs. Mix in the unsalted butter.
- Press the crumbs into the sides and the bottom of an 8 or 9-inch springform pan. Wrap the outside of the springform pan well with aluminum foil. Set aside.
- Make the cheesecake. Preheat the oven to 350 degrees F.
- Beat the cream cheese and sugar until well-combined.
- Beat in the sour cream until well-combined.
- Stir in the eggs until just mixed in. Be careful to not over mix.
- Stir in the cake mix, sprinkles, and vanilla, whisking until just combined.
- Fit the springform pan into a larger baking pan and fill halfway up with water.
- Pour the cheesecake batter into the springform pan. Carefully place everything into the oven.
- Bake for 50 - 55 minutes, or until the sides are set, but the center is jiggly like jello.
- Turn off the oven, and leave the oven door open a crack for at least 2 hours.
- Remove the cheesecake from the oven and run a knife around the edges to separate the cheesecake from the pan. Allow it to cool at room temperature for another hour.
- Chill in the refrigerator for 3 - 4 hours, or until fully chilled through.